The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Sensory Evaluation of Hutgae(Hovenia dulcis Thunb) Extract for Soy Sauce Development

헛개(Hovenia dulcis Thunb)추출물 첨가 조미간장 개발을 위한 관능적 평가

  • Won, Sae-Bom (Dept. of Food and Nutrition, Seoul National University) ;
  • Oh, Kyung-Hee (Dept. of Food and Nutrition, Gwangju Health College) ;
  • Jung, Su-Young (Jeonnam Development Institute for Korean Traditional Medicine) ;
  • Song, Hee-Sun (Dept. of Food and Nutrition, Gwangju Health College)
  • 원새봄 (서울대학교 식품영양학과) ;
  • 오경희 (광주보건대학교 식품영양과) ;
  • 정수영 (전라남도 한방산업진흥원) ;
  • 송희순 (광주보건대학교 식품영양과)
  • Received : 2012.03.10
  • Accepted : 2012.05.14
  • Published : 2012.06.30
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Abstract

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

Keywords

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